Crunchy Almond Granola

By broots

Ingredients

• 1/2 cup(s) packed light brown sugar
• 1/4 cup(s) canola oil
• 1 teaspoon(s) pure vanilla extract
• 1 teaspoon(s) kosher salt
• 4 cup(s) old-fashioned oats
• 1 cup(s) almonds, coarsely chopped
• 1/2 cup(s) sunflower seeds or pepitas (hulled pumpkin seeds)

Details

Servings 12
Adapted from womansday.com

Preparation

Step 1

Heat oven to 350°F. Line 2 rimmed baking sheets with nonstick foil.
In a large bowl, whisk together the brown sugar, oil, vanilla and salt. Add oats, almonds and sunflower seeds and toss, making sure oats and nuts are well coated. Divide mixture between the prepared pans.
Bake, tossing once, until golden brown and crisp, 20 to 25 minutes. Let cool completely.
Store the granola at room temperature for up to 2 weeks.
Spoon the finished granola into large mason jars.